Tuesday, July 16, 2019

Secret Tips for Homemade Coleslaw 🤫


Check out these 4 tips to make sure your coleslaw comes out perfect every time:
Texture is important. Shredded vegetables make the best texture for classic coleslaw, but many people prefer chopped cabbage with smaller pieces. But take note! Using chopped veggies often leads to a more watery coleslaw.
Add some variety by mixing and matching your vegetables. Coleslaw doesn’t have to be made with the 4 veggies specified in this recipe. Feel free to mix and match them, and try adding roasted corn or chopped green onions to your bowl of veggies.
Toss, don’t stir! Lightly toss in your dressing to evenly coat the vegetables and keep them crisp. Start slow when you add the dressing, and add more until you get the coleslaw to your ideal veggie/dressing ratio.
Keep your veggies and your dressing separated and in the refrigerator until you are ready to serve. This ensures that your vegetables stay crisp and crunchy and don’t go limp before dinnertime.

Serves 16 ...leftovers? This will last 3-5 days in the refrigerator. Or reduce ingredients. Total Time: 20 minutes 

1 head green cabbage, shredded 
1/2 head red cabbage, shredded 
2 cups carrots, shredded 
1/4 cup red onion, diced 

Dressing Ingredients:

1 cup mayonnaise 
1/4 cup Dijon mustard 
1/4 cup lemon juice 
2 tablespoons sugar 
1 teaspoon celery seeds 
1 teaspoon poppy seeds 
Salt and pepper, to taste 


Combine all shredded vegetables and the diced onion in a large serving bowl. In a small bowl whisk together the dressing ingredients. Pour over vegetables just before serving, toss to combine. Yum Yum! 

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